In today’s Seasonal Pantry, which you can readhere, I talk about apricots, with recipes for Chicken Kababs with Onions, Bacon, Apricots & Spicy Apple Cider Vinaigrette and Summer Bread Salad with Apricots and Warm Bacon-Maple Vinaigrette. I’ll post the promised photograph showing how to weave bacon onto a skewer late this afternoon or early evening.

In celebration of the fruit’s brief season, I’ve searched the archives for recipes using fresh apricots.

Apricot Shrub A shrub is a refreshing fruit drink that includes a fair amount of vinegar. Recently, locals have been introduced to shrubs at the new SHED. Shrubs are very easy to make at home and perfect when you have a lot of apricots.

A shrub, here made with apricots, is a refreshing fruit drink spiked with vinegar.

I took a forestry class in 1969 and have never stopped haying, planting, and growing. I have six apricot trees in thirteen gallon tubs. The trees produce three to five pints of fruit. If you don’t grow your own the product will come from Europe. Santa Clara Valley apricot orchards were paved over in asphalt.

About This Blog

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Have trouble remembering what’s in season when? Looking for a favorite recipe from the Seasonal Pantry or Pairing archives? Michele Anna Jordan, Press Democrat columnist, chef, teacher and author of almost 20 books, draws from 17 years of columns and articles for seasonal suggestions, recipes and menus and tips on exactly where to get the finest local foods at their peak moment. And, yes, she takes requests. Just name the dish or even a few of the ingredients and, like magic, you’ll find the recipe here in no time. Any questions related to ingredients, cooking, nutrition and eating are welcome.